Banana-Bran Muffins

Winter 2004, EatingWell for a Healthy Heart Cookbook (2008), The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4 (530 votes)

By the end of the week, any bananas left in the fruit bowl are past their prime—just right for these moist bran muffins. Add a handful of dark chocolate chips to entice children to enjoy a fiber-rich treat.

"I changed this recipe up a bit, in order to use up some canned pumpkin in my fridge. I doubled the recipe using three eggs, 2 cups of pumpkin, 1/3 cup oil, 1/2 cup mini chocolate chips, 1/2 chopped dates and about 1/4 cup crushed flax...

82 Reviews for Banana-Bran Muffins


These muffins are fabulous! My husband is happy to eat them for dessert!


Substituted applesauce for the Canola oil and omitted the chocolate chips,added falx seeds.Great start in the AM or as a dessert after dinner


These muffins are great and easy to make. While the bran flavor is noticeable the sweetness and moistness more than make up for it, making these muffins a hit with even picky eaters. I did add a little more banana than suggested which I would recommend as when using only a cup the banana flavor is too subtle. The chocolate chips make it seem like an indulgence when these muffins are actually a healthy meal. On my next batch I think I may add a little unsweetened flaked cocunut to the mix.


Wonderful muffins. I add raisins instead of chocolate chips. They freeze great. When my husband sees the bananas get brown he gets happy because he knows that he'll have muffins soon. They're moist, crumbly and fiber-ful... perfect!


I have been making this recipe every week for over a year. We've been following the principles of Dr. Oz's You: On a Diet for a year and a half, and these muffins are a nice addition to our daily luncheon salad. The bran helps us stay satisfied through the afternoon. I skip the chocolate chips; the recipe is tasty without them. I also use a very heaping teaspoon of cinnamon and a little less than a cup of bananas. I keep a supply of these muffins in the freezer, and when I'm too busy to bake, we grab a muffin from the freezer in the morning, and it's ready to be eaten with a steaming cup of coffee by early afternoon. Yum!


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